Description

Gingerdoodle cookies combine the warm spices of gingerbread with the sweet, buttery flavor of snickerdoodles, creating a delightful treat for any occasion. Each bite offers a satisfying crunch followed by a soft, chewy center that melts in your mouth. Perfect for cozy evenings or festive gatherings, these cookies are easy to make and sure to impress family and friends alike.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp salt
3/4 cup unsalted butter (softened)
1 large egg
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
In a large mixing bowl, cream softened butter with granulated and brown sugars until light and fluffy.
Beat in the egg and vanilla extract until smooth.
Gradually merge dry ingredients into the wet mixture until just combined.
Scoop tablespoon-sized portions onto parchment-lined baking sheets, spacing them apart.
Bake for 10-12 minutes or until edges are golden while centers remain soft.
Let cool on wire racks before serving.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: <1g
Protein: 2g
Cholesterol: 15mg

Keywords: - For extra flavor, consider adding chocolate chips or chopped nuts. - Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.